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10 ounces frozen brussels sprouts or 3/4 pound fresh
ussels sprouts
1 cup chicken broth
1 teaspoon dijon style mustard
1/2 cup chicken broth
1/2 teaspoon pepper
1 teaspoon canola oil (I use Puritan)
1 tablespoon cornstarch
2 tablespoons chopped green onion
1/2 cup evaporated skim milk
1. Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside.
2. Spray a small skillet with vegetable cooking spray and add the oil.
3. Saute the onion in the oil; then remove from the heat and slowly add the 1 cup of chicken broth.
4. Stir in the mustard and pepper. Return to the heat.
5. Dissolve the cornstarch in the milk; add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
6. Pour the mustard sauce over the cooked brussels sprouts and stir to coat. Serve at once.
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